Kitchenwali

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  • Mint Kava

    Ingredients

    Makes 1 cup

    AmountIngredients
    1 cupwater, boiling
    1teabag, black tea
    ½ tsphoney
    1 Tlemon juice, fresh
    5-10mint leaves, fresh

    Process

    1. Add all the ingredients to a teacup and pour boiling water on top
    2. Steep to desired strength

    Nutrition

    25 calories per cup

    Notes

    All measurements are to taste. I prefer it less sweet, more tart, quite minty and weak on the tea but feel free to adjust to your own preferences.

    Mint Kava
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  • Black Bean Burger Salad

    Ingredients

    AmountIngredients
    1tomato, diced
    ½cucumber, large, diced
    66gsalsa
    2black bean burgers, toasted
    15gcheese, shredded, Mexican blend
    38gsour cream
    3 leaveslettuce, iceberg, chopped
    to tastecilantro, fresh

    Process

    1. Prepare black bean burger however you like (airfryer, stovetop, George Foreman grill or panini press, toaster oven, etc.)
    2. Chop tomato and cucumber; toss with salsa and layer on bottom of a plate
    3. Crumble black bean burger over salad base
    4. Sprinkle cheese immediately on top so it melts a little
    5. Add sour cream, lettuce, and cilantro

    Nutrition

    640 calories

    Notes

    • Can mix sour cream with salsa to make a kind of sauce
    • Use whatever brand of black bean burgers you like, except the Don Lee Farms ones, which are bland with no flavor.
    Black Bean Burger Salad
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  • Midwestern Caprese

    Layer tomatoes and cucumbers on white bread and top with a slice of American cheese.

    Nutrition

    240 calories for 1 sandwich

    Notes

    • Don’t discard the tomato seeds, let the tomato juices drip onto the bread to hydrate it and keep from having a dry sandwich without the need for mayo
    • Add Sriracha or hot sauce of choice for a kick of heat
    Midwestern Caprese
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  • Caprese Panini

    Ingredients

    Makes 1 large panini

    AmountIngredients
    98gBread, Italian, sliced (Pane Turano)
    93gMozzarella, fresh, sliced
    55gtomatoes
    3 leavesbasil, fresh, torn
    1 Tbalsamic vinegar (or reduction)

    Process

    1. (Optional) Spray one slice of bread with spray oil and lay it oil side down (see notes)
    2. Layer on the rest of the ingredients
    3. Add the other slice of bread and spray top with oil, if using
    4. Heat in toaster oven, panini press, or George Foreman grill, or press on a dry pan on the stove

    Nutrition

    493 Calories

    Notes

    • If calories aren’t an issue, you can drizzle the outside of the sandwich with olive oil on both sides, or spread with butter instead of using the spray oil
    • You can also drizzle some olive oil on the inside of the sandwich, but I find it’s not necessary
    • If using the toaster oven, it’s fine to take the sandwich out halfway through and press it down a bit.
    • Pane Turano is my bread of choice for paninis, but any nice sourdough bread should work fine. Other breads like ciabatta or foccacia will work, too, but the calorie count will be different.
    Caprese Panini
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  • Egg & Cheese Quesadilla

    Tuck a 2-egg omelette into a 10″ flour tortilla and add 2 slices of melting cheese (I like American). Warm in toaster oven, airfryer, or in a dry pan on the stovetop until cheese is melted.

    Nutrition

    481 calories

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  • Corn Tortillas

    Credits

    Recipe adapted from Simply Mamá Cooks

    Ingredients

    AmountIngredients
    175gcorn flour, nixtamalized (masa harina)
    15gcornstarch
    3gsalt
    1 cupwater, warm

    Process

    1. In a bowl, mix together all the dry ingredients
    2. Add warm water, reserving a couple of tablespoons, and begin mixing/kneading the dough
    3. If needed, use the remainder of the water to fully hydrate the dough and form it into a ball; cover in plastic wrap and set aside to hydrate for ~30 minutes
    4. Tear off chunks of dough and form into smaller balls (or weigh out 30g portions for street taco size tortillas)
    5. Preheat tuvva, comal, griddle or dry frying pan on medium high heat
    6. Set dough balls between plastic and shape using tortilla press
    7. Place flattened tortillas onto dry pan and cook a few minutes on each side; if they puff up, press them down with a spatula. Do not overcook
    8. When done, take off heat and immediately cover in aluminum foil; stack tortillas one atop the other

    Nutrition

    100g (cooked) = 218 calories

    Notes

    • Masa Harina is a type of corn flour which uses nixtamalized corn; do not use cornmeal
    • The cornstarch helps keep the tortillas soft, highly recommended
    • Take a sandwich bag, cut off the zip top and slit out the sides so that you have one long plastic sheet; use this to sandiwch your tortilla between on the tortilla press.
    • Steaming the tortillas in aluminum foil helps keep them warm and pliable. Do not skip this step
    • If you do not have a tortilla press, you can just squash the balls of flour with a heavy pot, use a rolling pin, or even just your hands; the press just makes things easier
    Corn Tortillas
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  • Fajita Vegetables

    Credits

    Recipe adapted from Culinary Hill.

    Ingredients

    AmountIngredients
    14goil, vegetable
    2bell peppers, small, sliced
    2red onions, medium, sliced
    ½ tspsalt
    ½ tsporegano, Mexican, dried

    Process

    1. In a large skillet or wok, sauté bell peppers and onions in oil until desired consistency; cook less to keep them snappy, longer to make them soft
    2. Add salt and oregano

    Nutrition

    100g = 71 calories

    Notes

    • Can sub regular oregano for Mexican oregano
    Fajita Vegetables
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  • Steamed Corn on the Cob

    Credits

    Recipe adapted from Amy+Jacky Pressure Cooker Recipes.

    Ingredients

    Makes up to 6 corncobs

    AmountIngredients
    1 cupwater
    up to 6ears of corn, shucked

    Process

    1. Add 1 cup of water to instant pot and drop in trivet
    2. Layer corncobs in hash pattern (2 parallel, then 2 perpendicular to them on top and so on)
    Pressure: High
Time: 3 minutes
Release: Quick

    Notes

    • Up to 6 ears of corn will fit in a 6qt instant pot.
    • Delicious alone, better rubbed with salted butter immediately out of the pot (I recommend Kerrygold)
    • You can also cover the corn with elote accoutrements
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  • Waffles

    Credits

    Recipe adapted from OneShyofaBunch on Allrecipes.com.

    Ingredients

    Makes 4 Belgian waffles

    Amount (weight)amount (volume)Ingredients
    2—eggs
    240g2 cupsflour, all purpose
    410g1¾ cupsmilk
    100g½ cupoil, vegetable
    13g1 Tsugar
    15g1 Tbaking powder
    3g½ tsalt

    Process

    1. mix all the ingredients together in a large bowl
    2. pour batter into waffle iron in batches until all the batter is used up

    Nutrition

    1 waffle = 580 calories

    Notes

    I use this vertical waffle maker, which I bought from Costco for $35 about 5 years ago. Works fabulously and makes big waffles with deep wells. The pour spout on the top makes it easy for kids to help as well, since the risk of burns is reduced.

    Although great plain, see below for serving suggestions.

    Mix-ins

    • chocolate chips
    • blueberries

    Toppings

    • nutella
    • maple / pancake syrup
    • fresh fruit
    • fresh whipped cream
    • berry compotes, jams, or jellies

    See the freezing guide for tips and information on freezer-safe food storage.

    Waffles
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  • Mango Milkshake

    Ingredients

    Makes 52 oz (1 blender full)

    AmountIngredient
    250gmango, frozen
    1,200gmilk
    27gdates, pitted

    Process

    1. Add all ingredients to a blender
    2. Blend for 1 minute or until liquefied and homogeneous

    Nutrition

    100g = 63 calories

    Notes

    • If using fresh mango, you may want to add ice
    • A high powered blender is ideal, I recommend the Vitamix
    • Dried out dates do not need to be rehydrated, they can go into the mix as-is
    • Different date types will have different sugar content; Medjool dates will make a thicker and sweeter shake. As written, recipe is low sugar and not too sweet
    • Can add spinach or other greens to this recipe for a small health boost
    • Can store extra milkshake in airtight glass jars or water bottles; it’ll keep in the fridge for up to 3 days. Freshness / quality may be effected; shake before enjoying.
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